Simple is good. A Tomato Mozzarella with Balsamic Reduction is delicious and made with only three ingredients.
It will be hard to write a long post on this appetizer. I takes only a minute or two to cut the tomatoes. I bought pre-sliced fresh mozzarella. So the only work was to reduce the balsamic. You want to know how hard that was?
Pour the balsamic in to a put and turn the flame on pretty high. Your biggest challenge? Be sure to watch the balsamic reduce. You do not want it to reduce to nothing. The amount of time it will take to reduce only depends on how much balsamic you are reducing. A quarter cup of balsamic will take no more than 5 minutes.
You will know the balsamic is ready whey it is syrupy. Just insert a spoon and see if the reduced balsamic sticks to the spoon and runs off slowly.
The Tomato Mozzarella with Balsamic Reduction plated.
Tomato Mozzarella with Balsamic Reduction
- 2 Whole Heirloom Tomatoes sliced
- 1 Package Fresh Sliced Mozzarella
- 1/2 Cup Balsamic Vinegar
Place the balsamic vinegar in a pot and cook on high heat. Watch closely. Reduce in half but what you are looking for is a syrupy consistency.
To serve, on a plate, alternate between a tomato and a piece of mozzarella. Drizzle the balsamic on top.